Tyler Cagwin of Nostalgia Chocolate loves craft beer as much as chocolate, and he’s brought the two together in his Hop Aged 70% dark chocolate bar aged on Chinook hops.

At Fu Wan Chocolate in Taiwan, Warren Hsu is using beer yeast and other ingredients to infuse he bean to bar chocolate bars with unique flavors.

Cleveland Chocolate Company founder Rebecca Hess works with excellent cacao from Uncommon Cacao in her bean to bar chocolate bars, and she roasted cacao nibs for Noble Beast Brewing for their pastry stouts and chocolate beers.

Omnom Chocolate, a bean to bar chocolate maker in Reykjavik, Iceland, uses beer ingredients in their best-selling Black n Burnt Barley bar.

The climates and terrains of Cusco, Peru, and Montreal, Quebec, are about as different from each other as can be, but a bean to bar chocolate company has brought these two places together in poignant and delicious ways. The love story between Maxime Simard and Elfi Maldonado of Qantu Chocolat is like something from a heartwarming romantic comedy. The two fell in love with each other and then with bean to bar chocolate. Qantu Chocolat was born, and brings together the flavors of each partner’s homeland.